Show 83, August 9, 2014: Food Historian & Author Richard Foss

Dry with a Twist: A Liquid Lesson in How Prohibition Changed AmericaThe Exhibition Room at Roxanne’s Cocktail Lounge & Latin Grill, Long Beach’s “hidden speakeasy,” hosts the next edition of Touring the Cocktail: MOTAC Los Angeles, a liquid lesson in how Prohibition changed America. Come out for an evening of culture and cocktails, costumes and music! Dress as a flapper, bootlegger, moonshiner, or temperance crusader (no hatchets please, ladies). There will be prizes for the best costume, giveaways, and more!

Whether you were a regular tippler or never let a drop of alcohol past your lips, Prohibition affected every American’s life. Dining options, dating habits, vacation choices, and perhaps most infamously, the attitude of citizens toward law enforcement, were forever altered by the temperance movement’s short-lived crowning achievement. Even so, most Americans don’t really understand who we were before that great experiment, how Prohibition came to pass, and the ways in which the period reverberates to this day.

Historian Richard Foss, author of “Rum: A Global History,” transports participants to a world of temperance terrorists and flappers, moonshiners and smugglers, and ordinary citizens who just wanted a drink and would get it by any means necessary. Drinkmaster David Valiante executes a menu of five period cocktails, illustrating the ways in which America’s palate for drinks has changed. (Don’t worry, bathtub gin will not appear on the menu, but some delightful and largely forgotten beverages will make a glorious reappearance.) A light dinner of savory specialties from Roxanne’s Latin Grill is included in the price of admission.

Tickets are $40 in advance, $35 for members of SoFAB/MOTAC and the USBG. Tickets at the door are $50 (subject to availability.)


Noise Level in Restaurants

Are restaurants getting noisier? Jet explains why.


Cooking with Booze

Chef Jet offers Travis the most practical tips in cooking with beer, wine, and spirits. Keep in mind that you should never cook with a beverage you wouldn’t want to drink.


Show 39, September 7, 2013: Martin Riese, General Manager of Ray’s & Stark Bar at LACMA

Martin Riese of Rays and Stark BarMartin Riese, the General Manager of the Patina Group’s Ray’s & Stark Bar at The Los Angeles County Museum of Art on the Miracle Mile, joined us.

Martin is Los Angeles’ only certified Water Sommelier. During his time managing fine-dining restaurants in Germany (before returning to Los Angeles) he researched and wrote the definitive guidebook to mineral waters around the world. A water tasting of a flight of mineral waters at Ray’s will demonstrate there are different flavor characteristics of various mineral waters which, by definition, must come from a source.

At Ray’s he has just launched their first Water Menu with some twenty selections from around the world. It’s a great alternative for guests who want a festive beverage to pair with their meal but perhaps need to stay away from alcohol. It’s all done with a light touch and Martin is an amiable guide.


Show 14, January 26, 2013: Bricia Lopez of the Guelaguetza restaurants in Koreatown and Plaza Mexico in Lynwood

Tequila Tasting with Bricia LopezThe conversation with Bricia Lopez was about Mezcal appreciation. All tequila is Mexcal, but not all mescal is Tequila.

Mezcal comes from Oaxaca, Guerrero, Durango, San Luis Potosi, Zacatecas, Guanajuato, and Tamaulipas.

The agaves are cultivated (espadin,) or wild. The cultivated agaves take 6 to 8 years to ripen and the wild agaves up to 20 years.

Mezcal averages 48 per cent alcohol.